Crockpot Coq au Vin Meatballs.
Ingredients
- 1 1/2 pounds ground turkey or chicken
- 1 cup grated parmesan cheese
- 1 tablespoon chopped fresh sage
- 2 teaspoons chopped fresh thyme
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- chili flakes
- kosher salt and pepper
- 3/4 cup dry red wine, such as Cabernet Sauvignon
- 3/4 cup low sodium chicken broth
- 2 tablespoons tomato paste
- 4 carrots, chopped
- 1 cup sliced cremini mushrooms
- 2 slices thick-cut bacon, halved
- 1 onion, quartered
- 1 head garlic, top trimmed off to reveal the cloves
- 2 bay leaves
- 4 sprigs thyme
- 6 tablespoons salted butter
- 1/2 cup fresh parsley, chopped
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Instructions
- 1. Add the chicken, 3/4 cup parmesan, sage, thyme, onion powder, garlic powder, chili flakes, salt, and pepper to a bowl. Mix to combine. Roll the meat into tablespoon-size balls (will make 16-18 meatballs).
- 2. Pour over the wine and broth. Add the tomato paste, carrots, mushrooms, and bacon. Season with salt and pepper. Arrange the onion, garlic, bay leaves, and thyme around the meatballs. Cover and cook on low for 3-4 hours or on high for 1-2 hours.
- 3. Preheat the broiler to high. Remove the meatballs and garlic from the slow cooker and place onto a baking sheet. Remove and discard the bacon and bay leaves. Crank the heat on the slow cooker to high. Let cook, uncovered, 10-30 minutes.
- 4. Sprinkle the meatballs with 1/4 cup parmesan. Arrange the butter around the meatballs and garlic, then broil 1-3 minutes, until crisp. Peel away the garlic skin, then chop the garlic and mix with the butter on the sheet pan. Toss the meatballs in the butter.
- 5. Serve the meatballs in the sauce with parsley and parmesan.
- 1. Add the chicken, 3/4 cup parmesan, sage, thyme, onion powder, garlic powder, chili flakes, salt, and pepper to a bowl. Mix to combine. Roll the meat into tablespoon-size balls (will make 16-18 meatballs).
- 2. Set the instant pot to sauté. Add olive oil, then add the meatballs and bacon to the instant pot and sear until browned, about 5 minutes. Add 1 chopped onion. Cook 5 minutes, then add the butter and garlic. Let the butter brown, another 2-3 minutes. Pour in the wine and broth. Add the tomato paste, carrots, mushrooms, thyme, and bay leaves. Cover and cook on high pressure for 6 minutes.
- 3. Once done cooking, release the steam. Set the Instant pot to sauté. Remove the garlic, chop, and stir into the sauce. Remove and discard the bay leaves.
- 4. Serve the meatballs in the sauce with parsley and parmesan.
- 1. Add the chicken, 3/4 cup parmesan, sage, thyme, onion powder, garlic powder, chili flakes, salt, and pepper to a bowl. Mix to combine. Roll the meat into tablespoon-size balls (will make 16-18 meatballs).
- 2. Heat a large pot over medium-high heat. Add olive oil, then add the meatballs and bacon and sear until browned, about 5 minutes. Add 1 chopped onion. Cook 5 minutes, then add the butter and garlic. Let the butter brown, another 2-3 minutes. Pour in the wine and broth. Add the the tomato paste and 2 cloves chopped garlic, the carrots, mushrooms, thyme, and bay leaves. Season with salt and pepper.
- 3. Reduce the heat to medium. Cook until the meatballs are cooked through, about 10-15 minutes. Remove and discard the bay leaves.
- 4. Serve the meatballs in the sauce with parsley and parmesan.
Source
Original recipe: View Original